I know, It’s close. It is very close. Thanksgiving is officially one week away!

Of course, we here at TSM do not celebrate the “All-American-Traditional-Thanksgiving-With-the-Bird” (or ham, as some are wont to do). I am planning on making a taco buffet.

From Red Mountain Chronicles; I didn’t take a picture of my taco buffet

But, for our more traditional celebrations, I’ve taken the time to put together a dinner ensemble for the lazy.

I present:

Cajun-Style Turkey-Day Feastravagazna!

The Bird!

I made this batch up for four people, but adjust as needed for your family.

You will need:

4 Turkey Breasts
Cajun Spice Seasoning Mix
1 Cup Butter or Margarine

If you like you can begin by brining your turkey breasts in salt water over night. I recommend at least 12 hours. After brining your breasts, preheat your oven to 375° and pat them dry.

Mix your seasoning mix with your butter and spread it evenly over the turkey breasts. Coat bottom of pan with remainder and place in the oven, covered. Bake as recommended for your meat weight.

Cajun Gravy (Optional)

Drain excess fat, seasoning and butter into a pan and turn heat to medium low. When gently bubbling mix 2 tbsp of flour in with a whisk. Allow to brown lightly. Should be from 3-5 minutes. Once it begins sticking to the bottom of the pan, add 2 cups of water and mix until the water and rue are combined. Keep stirring over low heat until thickened. Add a pinch of salt if desired.

Thyme-Butter Potatoes

Of course, you need potatoes. But Mashed are so worn out. How about some thyme seasoned buttered red potatoes?

Find the small variety of red potatoes, they work best. Wash them clean, roughly chop and wrap two for every person in some aluminum foil with butter and fresh (or not) thyme. Bake alongside your turkey. Done.

Corn Bread Stuffing

2 Boxes Jiffy Cornbread Mix
1 lb Italian Sausage
1 Onion
1tsp Sage
1 tsp cayenne

Oh jeeze this is easy. Make your cornbread to directions and allow to cool. Take it out of the pan. Let it cool some more.

Cook up the italian sausage. Make sure it’s done.

Dice the onion. Add it and the spices to the sausage. Cook it till the onions are done. Drain till dry. Mix with the cornbread. Put the cornbread back in the pan and bake it till it’s good.

There you have it. Thanksgiving for the lazy. I’m grateful I get to be lazy.

What are you doing for Thanksgiving?

Visit Kara’s blog at musikaravaa.wordpress.com to check out new music and personal musings.

Snack Time!

I cannot believe that the month has gone by so quickly. It’s already the 28th. Three days till Halloween,

and I have not gotten a single decoration up, not one single orange-and-black themed confection in the house, not even a pumpkin.

Well, there is one lonely decorative gourd in the kitchen.

I do aim to remedy this today. I will start out with these delicious Sugar Skull cookies!

Ingredients

1 3/4 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) butter

each

2 tablets (90 grams ) NESTLÉ ABUELITA Chocolate

(If you can’t find the Abuelita chocolate tablets, add 3 tbsp powdered cocoa, 1/4 tsp cinnamon and 1/4 tsp vanilla. Increase sugar to 1 cup.)

2/3 cup granulated sugar

1 large egg

4 individual boxes WONKA SweeTARTS Skulls N’ Bones (found in WONKA Monster Treats assorted candy bag)

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in medium bowl; set aside.

PLACE butter and Abuelita chocolate in medium saucepan. Cook over medium-low heat, stirring frequently, for 5 minutes or until completely melted and smooth; let cool for 10 minutes.

BEAT Abuelita mixture and sugar in large mixer bowl. Add egg; beat until combined. Gradually add flour mixture, beating just until blended.

SHAPE rounded tablespoon of dough into ball. Flatten ball into a disk and shape into a skull by pinching sides of bottom quarter of dough. Repeat with remaining dough. Place cookies 2 inches apart on ungreased baking sheets.

BAKE for 8 to 9 minutes or until golden around edges. Immediately press Skulls N’ Bones onto cookies to form eyes and mouth. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

I plan on using frosting to make them actually look like sugar skulls. I know it’s not THE Day of the Dead. But it is a day for the dead, so I feel that it’s appropriate.